Can I make pumpkin pie with coconut rum whipped cream [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make pumpkin pie with coconut rum whipped cream [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is pumpkin pie with coconut rum whipped cream [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does pumpkin pie with coconut rum whipped cream [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Pumpkin Pie With Coconut Rum Whipped Cream
[Vegan]

PE By: Pamela Elizabeth

Author Bio

In 2005 Pamela Elizabeth opened Blossom Restaurant in a townhouse in NYC, hoping to show patrons that... Read More

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Pumpkin Pie With Coconut Rum Whipped Cream [Vegan]

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Pumpkin

Pumpkin Pie with Coconut Rum Whipped Cream [Vegan]

267

Dairy Free

Vegan

We are busy making vegan pumpkin pies at Blossom Bakery for Thanksgiving celebrations, but we wanted to share a recipe you can make at home with your family as well. This creamy version with coconut rum whipped cream will be the hit of your party!

Ingredients You Need for Pumpkin Pie With Coconut Rum Whipped Cream [Vegan]

For the Pie:

2 cups cooked pumpkin or one 15-ounce can of pumpkin puree
1 1/2 cups silken tofu (refrigerated)
1/4 cup organic sugar
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon cloves
1 1/2 teaspoon cinnamon
1 tablespoon molasses
1/2 teaspoon salt
1 deep dish pie crust (vegan)

For the Coconut Whipped Cream:

1 cup coconut cream (canned)
3 tablespoons organic sugar (I like to use coconut sugar)
1 teaspoon vanilla
2 1/2 tablespoons rum
Pinch salt

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How to Prepare Pumpkin Pie With Coconut Rum Whipped Cream [Vegan]

To Make the Pie:

Preheat your oven to 350°F
Combine all of the ingredients in a blender or food processor. Blend until silky smooth.
Pour the mixture into the pie crust and bake for one hour.
Remove pie from the oven and let it sit for about 1 hour. Then, transfer to the refrigerator and chill for at least five hours before serving.

To Make the Whipped Cream:

Whip ice-cold coconut cream (just the thick cream, not any liquid) vigorously with a whisk or mix in a food processor until little peaks appear.
Slowly add the rest of the ingredients while continuing to blend until everything is well incorporated.
Refrigerate immediately and serve cold.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.